The other night I wanted to make something with chicken and some fresh sage from my garden. The results were fantastic.

Lemon Sage Chicken with Prosciutto
Ingredients:
4 - 6oz Chicken Breasts
Fresh Black Pepper
Sea Salt
Fresh Sage, rubbed or chopped
2T Olive Oil
1/2 c White Onion, julienned
1 c Crimini Mushrooms, sliced
2 c Chicken Stock
3 slices Prosciutto
Juice of 1 Lemon
Paprika for garnish

 Directions:
1. Preheat oven to 350°F
2. Sprinkle pepper, salt and save over chicken and set aside
3. Heat olive oil in a oven safe frying pan
4. Sauté onions until they start to sweat
5. Add mushrooms and saute 5 minutes
6. Push the mushrooms and onions to the sides of the pan and add the chicken seasoning side down and cook for 4 minutes
7. Turn the chicken over and spread the onions and mushrooms over top of the chicken
8. Add the chicken stock and bring to a boil
9. Cut the Prosciutto in half and arrange over top of the chicken.
10. Place the pan in the oven and cook 15 minutes.
11. Remove from the oven, cut the lemon in half and squeeze over the chicken.
12. Sprinkle with paprika. I served this with says but rice or potatoes would be good too.
Get in the kitchen and cook something!

Well, it is 2016 and I haven't posted in a while, one of these days I will get a little bit more consistent... Yeah Right.

School is about to start again and Nathan and Anthony are both in highschool which brings a whole lot of after school activities, the fall musical, marching band, center stage, girlfriends... and Nathan may be buying a car... today... Yikes.

So for the last week I have been making dinner and then portioning and freezing the leftovers in mini bread loaf pans that can easily be wrapped, labeled and then reheated as a quick dinner.  so far my freezer meals include Gnocchi with Fresh Tomato Sauce, Beef Curry and Cumin Potatoes, Knorr Soup Mix Chicken and Noodles and Pork Picadillo with Rice, Enjoy!

Fresh Tomato Sauce
            2 T Olive Oil
            1 c Onion, chopped
            4 Cloves Garlic, minced and divided
            1 c Red Wine
            1 c White Wine
            10 c Tomatoes, chopped
            Salt and Pepper TT

                 1.    Heat oil in a four quart pan   
                  2.     Sauté onions and two tablespoons garlic until soft      

                  3.   Add wines and cook until almost dry    

                  4.   Add tomatoes and simmer 1 hour

                  5.   Blend with a hand blender or cool and puree in a blender then return to the

                        stove
                  6.   Add remaining garlic

      7.   Season with salt and pepper to taste
      8.   Simmer until it is reduced by one third

Parmesan Gnocchi

            4 c Potatoes, cooked and mashed

            1 c Parmesan Cheese

            2 Eggs

            3 c Flour

            Dash Nutmeg

            Salt and Pepper TT

            Fresh tomato Sauce

            Cooked Italian Sausage

            Fresh Basil and Parmesan for serving

1.      Mash Potatoes when hot until fluffy

2.      Add Parmesan, eggs and a dash of nutmeg

3.      Add flour to mix until a semi firm dough forms

4.      Season to taste with Salt and Pepper

5.      Roll into logs about ½ inch thick and cut into 1 inch pieces

6.      IQF or drop into boiling water until they float

7.      Drain and toss with sauce and sausage

8.      Serve with Parmesan and Fresh Basil

Beef Curry

            2 T Butter
            ½ c Onions, sliced
            3 T Patak's Mild Curry Paste

            1 lb. Beef Tips, diced

            ¾ lb. Fresh Tomatoes, diced
            1 Green Pepper, diced
            ½ c Sour Cream
            1 t Sugar
            2 T Cilantro, chopped
            ½ c Water
            Salt, to taste

1.      Heat the vegetable oil in a heavy based pan and fry the sliced onions for 5 minutes. Add curry paste and sprinkle in some water, cook for 2 minutes.

                  2.      Add the beef and sauté for a further four minutes.
                  3.      Add the fresh tomatoes, green pepper and water and bring to the boil.
                  4.      Cover and leave to simmer for 30 minutes or until the beef is cooked through. 
                  5.      Stir in the sour cream and sugar.
                  6.      Season to taste with salt. 
                  7.      Stir through the cilantro and serve over rice or potatoes.

Cumin Fried Potato

            2 lb. Potatoes, diced
            ½ c Butter
            1 t Cumin Seeds
            Salt To Taste

1.      Pre-heat oven to 375°

                  2.      Cover potatoes with water and bring to a boil
                  3.      Reduce to a simmer and cook until tender, about twelve minutes
                  4.      Drain potatoes and set aside
                  5.      In a small pan, melt butter with the cumin seeds until the froth subsides
                  6.      Toss potatoes with butter and a pinch of salt
                  7.      Pour onto a baking sheet and bake until crispy about twenty minutes, stirring
                        after ten minutes

Knorr’s Creamy Chicken and Pasta

            6 Chicken Breasts

            Salt and Pepper TT

            ½ Cup Flour

            2 c Chicken Stock

            1 c Water

            1 Package Knorr’s Soup Mix

            2 T Olive Oil

            1 c Sour Cream

            1 lb. Pasta of Choice

            Parmesan Cheese, grated

1.      Season Chicken with Salt and Pepper

2.      Dust Chicken with Flour

3.      Bring broth and water to a boil in a pan

4.      Add Knorr’s soup mix and reduce to a simmer for 8 minutes

5.      Add Pasta and cook until al dente

6.      Heat oil in a skillet and cook chicken until cooked through, about 8 minutes per side

7.      Stir Sour Cream into pasta and mix well

8.      Season to taste

9.      Arrange pasta on plates

10.  Slice Chicken and arrange over pasta

11.  Garnish with parmesan cheese

Pork Picadillo

            2 T Olive Oil
            ½ c Onion, chopped
            2 Cloves Garlic
            ½ lb. Ground or Chopped Pork
            ½ t Cinnamon
            2 t Cumin
            Dash Cloves
            Dash Nutmeg
            2 c Diced Tomatoes
            Salt and Pepper TT
            ¼ c Dried Cherries
            ¼ c Cilantro, chopped
            ¼ c Scallion, chopped
            ¼ c Green Olives, chopped

1.      Heat olive oil in a skillet

                  2.      Sauté onions and garlic until soft about ten minutes
                  3.      Add Pork and cook through
                  4.      Add chili mild cinnamon, cloves, cumin and nutmeg
                  5.      Add diced tomatoes and simmer five minutes
                  6.      Season to taste with salt and pepper
                  7.      In a separate bowl, combine cherries, cilantro, scallions and olives
                  8.      Serve over rice with olive mixture for garnish

By the way... I just found out Nathan did get the car....

Best Neighbor Ever

A couple of days ago my wife called me to let me know that or neighbor had given us some venison. Great! I thought, a couple of pounds of freezer burned ground venison he is trying to unload before the next hunting season.  When I got home I was pleasantly surprised to find about 25# of venison, wrapped, vacuum sealed and frozen.  Not just ground either but about 5 packages of loin steaks.  Ok, I will send them some Christmas cookies this year.

My brother in law Stu is also here from England and wanted to make some chili.  I had a good recipe from a couple of years ago and updated it to take advantage of my fresh tomatoes and venison.  Unfortunately, he is leaving Saturday so I had to make it myself and not with him, so are some detailed instructions, followed by a printable recipe.

Both recipes start basically the same way, with some fat and meat... what a great way to start out the recipe. Don't worry if you can't find the beef heart for the first recipe, just substitute more ground beef.  I like the heart because it adds another texture to the final chili.

When the meat is done, add the peppers and onions.  In the 2012 recipe I used some mild peppers in adobo sauce that I had made at home.  You can use Chipotle peppers in Adobo Sauce, but be careful as they can add a lot of heat.

Once the peppers and onions are soft, add the spices and let them get fragrant.  I like to stir everything to the side of my pan, let the bottom get good and hot and dump the spices right in the middle.  Stir them a little and the smell will be amazing.  after about a minute, stir everything together.

Now add the liquids, tomatoes, broth and beer.  Don't worry about what kind of beer, I used Corona for the 2014 and i think Labbat for the 2012.  Bring everything to a boil and then down to the simmer.

Oh yeah, the smoked bone.  I found one of these at a local butcher.  It adds a really nice smoky flavor as well as it looks really cool when you use it to stir the chili as it sticks out of the pan.  For the 2014 I had some bones I had saved from some smoked porkchops.

Then I turn everything on low and let it simmer over night.  this is really the secret to a good soup, stew, or chili in my opinion.  Then the following morning, give it a final seasoning check, adding salt and pepper as needed.

Enjoy!

Chili 2012

            ½ c Bacon Fat

            1 ½ lb Ground Sirloin

            1 lb Ground Beef Heart

            1 lb Diced Sirloin

            1 Onion, diced

            2 Green Peppers, diced

            1 T Cumin

            1 T Oregano    

            2 T Paprika

            1 T Thyme

            1 T Granulated Garlic

            1 #10 Can Diced Tomatoes

            4 c Beef Stock

            Smoked Bone

            2 12oz bottle beer

            6 oz Tomato paste

            Mild Peppers in Adobo Sauce, chopped

            Salt and Pepper TT

           

1.      Cook beef in bacon fat, add onions and peppers

2.      Saute 10 minutes

3.      Return meat to pan and add tomatoes, stock, bone and beer

4.      Simmer 1 hour

5.      Add remaining ingredients and season with salt and pepper

6.      Remove bone and serve

Chili 2014

½ c Olive Oil

3# Ground Venison

1 Onion, diced

2 Green Peppers, diced

2 Jalapeno Peppers,  seeded, minced

1 T Instant Coffee

1 T Cumin

1 T Oregano

2 T Paprika

1 T Thyme

1 T Granulated Garlic

12 c Fresh Tomatoes, diced

4 c Beef Stock Smoked Bone

            2 - 12oz bottle beer

            16 oz Tomato paste

Salt and Pepper TT 1.

1.      Cook venison in olive oil 

2.      Add onions and peppers and sauté 10 minutes

3.     Add spices and stir to coat, sauté 2 minutes

4.      Add tomatoes, stock, bone and beer, simmer 1 hour

5.      Add remaining ingredients and season with salt and pepper

6.      Remove bone and serve

---------------------------------------------------------------------

I also made some killer Venison Quesadillas, check these out to.

Venison Quesadillas

2 T Olive Oil

1# Ground Venison

1/2 Red Onion, cut into 1/8 inch rings

1 Red Bell Peppers, diced

3 T Balsamic Vinegar

1/2 Celery Salt

Salt and pepper TT

1/4 pound Good Irish Cheddar Cheese, such as Dubliner, shaved

4 Flour Tortillas

Cooking Spray

1.      Cook venison in olive oil

2.      Add onions and peppers and sauté 10 minutes

3.      Add balsamic, celery salt and 1 cup of water simmer 1 hour, careful not to let it dry out

4.      Season to taste with salt and pepper, set aside

5.      Preheat oven to 450 degrees

6.   Spray tortillas and place on a baking sheet

7.   Divide venison onion mixture on to the tortillas

8.   Top with cheese and fold tortillas over

9.   Bake 10 - 12 minutes until golden brown

10. cut into triangles and serve immediately

** Notes, I used Fustini (www.fustinis.com) Meyer Lemon Olive Oil and Blueberry Balsamic Vinegar which added a nice fruity complement to the gaminess of the venison

Well, Time has flown and gotten away from me again.  However I do have a lot to blog about and not much time.  I feel like I should go back in time, but, as time is short I will start in the present and go from there.

As a POS programmer for restaurants I go to many restaurants and unfortunately there are many i would be happy never going to again.  It is amazing how many places that could be at least decent if not good if they would only add a little salt.  The no/low salt  crusade has gotten way out of hand imho.  A little salt, added to an item while cooking can bring out so much from an other wise bland meal that just can't be found by shaking some salt on top.  But I digress, I don't want this to be a glory of salt rant....

Last week, I was at Marais Restaurant in Grosse Pointe and I have to say it was magnificent.  Chef David Gilbert restored my faith in the the restaurant industry.  Not only is the restaurant beautiful, and well stocked as only a fine dining restaurant can be, but the kitchen, which can be seen through a window by the customers, is immaculate.  Every dish that came out was plated lovingly and came out looking like a work of art on a sterling silver tray.

The only thing I ate there was the White Corn Agnolotti which was delicious.  I went home, and found a similar recipe in Thomas Keller's The French Laundry Cookbook which I had to try.  After some minor changes, I made them and everyone, even the four year old loved them.  I made a full dinner, with some braised oxtail and short ribs that I cooked with some sun chokes from our garden and accompanied with a sweet potato bacon agnolotti which was also from Thomas Keller.  Here are the recipes, enjoy!

Pasta Dough

            1 ¾ c Flour

            6 Egg Yolks

            1 Egg

            1 ½ t Olive Oil

            1 T Milk

1.  Mound flour on counter with a well in the middle
2. Whisk remaining ingredients together and pour into the well
3. Stir the eggs with your fingers, allowing the flour to gradually incorporate into the liquid
4. Continue until all flour is incorporated
5. Press dough together, it will be flaky
6. Knead 5 minutes and then let it rest
7. Let the dough rest while you clean your work surface
8. Knead an additional 10 minutes until it is silky smooth
9. Wrap in plastic wrap and let it sit at least 1 hour before using

I actually made the well and slowly incorporated the flour, you don't have too, you can put everything in a food processor and process until a ball is formed, them let it rest for 5 minutes and then knead it by hand an addition 10 minutes or so. 

White corn Agnolotti with Tomato Confit

     Polenta

            ¾ c Vegetable Stock

            ¾ c Water

            ¼ c plus 3 T Corn Meal

      Risotto

            1 c Vegetable Stock

            1 ½ c Water

            ¾ c Arborio Rice

            ½ c Cream Cheese

            8 T Butter

            1 ¼ c Corn Juice – from 7 ears of corn

       Corn Sauce

            2 c Corn Juice – from 12 ears of corn

            4 T Butter

            2/3 c Corn Kernels, blanched

            2 T Tomato Confit, minced

            2 T Chives

            1 t Truffle Oil

       Tomato Confit

            2 c Grape Tomatoes 

            2 T Olive Oil

            1 T Garlic, minced

            Salt and Pepper TT

 

FOR POLENTA

1. Bring vegetable stock and water to a boil
2. While whisking liquid, add corn meal and bring to a simmer
3. Cook slowly for 20 minutes, stirring occasionally
4. Remove from heat and keep warm

FOR RISOTTO

1. Bring Stock and water to a boil in a stock pot, reduce to simmer
2. In a skillet spread rice out in one layer.
3. Add stock half a cup at a time, stirring to incorporate. 
4. Pulse risotto in a food processor until the texture of the polenta

FOR FILLING

1. Combine risotto and polenta and mix well
2. Stir in cream cheese and butter until thoroughly combined
3. Place 1 ¼ c corn juice in sauce pan and heat gently to 180º until it thickened
4. Whisk corn juice into filling, chill filling, you should have about 3 cups

For TOMATO CONFIT

1. Cut tomatoes in half
2. Mix with olive oil, garlic, salt and pepper
3. Cook in 275 degree oven for 2 hours
4. Set aside and cool

TO FILL AGNOLOTTI

1. Roll dough through a pasta roller until thin but not translucent
2. Trim edges so they are straight and pipe ½ inch ribbon of filling leaving ¾ inch edge
3. Fold over, sealing the edge, seal ends and press down firmly in 1 inch intervals
4. Cut in the middle of intervals

FOR SAUCE 

1.   Place corn juice in a pan and heat to 180º, transfer to a blender 
2. Add Butter and set aside

TO SERVE

1. Cook agnolotti in boiling water 5 minutes, transfer to owls
2. Add corn, tomato confit, and chives to sauce
3. Pour over agnolotti and serve

Yes yes I know there are a lot of steps to this, trust me it is worth it. The tomato Confit can be made ahead of time and frozen. 

 Sweet Potato Agnolotti with Braised Onions and Shallots

     FILLING

            1 ½ # Sweet Potatoes

            8 T Butter

            2 Slices bacon, frozen, cut into ¼ inch dice

            Pinch Allspice

            Pinch Nutmeg

            Salt and Pepper TT

     BRAISED ONIONS AND SHALLOTS

            1/4 c Olive Oil

            8 Shallots, peeled 

            3 Leeks, sliced

            2 Cups Sweet Onion, diced

            1/2 c Red Wine

            Salt and Pepper TT

FOR FILLING

1.      Cut ends from potatoes and rub with 4 T Butter

2.      Wrap in foil and bake at 350º for 1 ½ hours

3.      Remove from oven, peel and push through a ricer into a pan

4.      Cook bacon in a skillet until fat has been rendered, drain bacon on paper towels and add to potatoes.

5.      Stir potatoes over low heat, add allspice and nutmeg and season to taste

6.      Stir in butter to incorporate and chill

TO FILL AGNOLOTTI

1.      Roll dough through a pasta roller until thin but not translucent

2.      Trim edges so they are straight and pipe ½ inch ribbon of filling leaving ¾ inch edge

3.      Fold over, sealing the edge, seal ends and press down firmly in 1 inch intervals

4.     Cut in the middle of intervals

FOR THE BRAISED ONION AND SHALLOTS
    1.   Heat the oil in a heavy skillet
    2.   Sate shallots to brown on the outside, about 5 minutes
    3.   Add leeks and saute 5 minutes
    4.   Add red wine and beef broth, cover and place in 275 degree oven for 2 hours
    5.   Season with salt and pepper and keep warm

Just spoon the onions over the agnolotti, if you want to server it with the Braised Sort Ribs and Oxtails, skip the braised onions above and follow this recipe...

Braised Short Ribs and Oxtail
            1 lb Short Ribs

            1 lb Oxtail

            1/4 c Olive Oil

            8 Shallots, peeled 

            3 Leeks, sliced

            2 Cups Sweet Onion, diced

            1/2 c Red Wine

            1 T Butter
            1 Clove Garlic, minced
            2 T Shallots, finely chopped
            1 T Red Bell Pepper, finely chopped
            1 c Sun Chokes, julienned
            Salt and Pepper TT
            Fresh Sage Leaves

   

    1.     Season Ribs and tail with salt and pepper

    2.     Heat the oil in a heavy skillet

    3.     Sate shallots to brown on the outside, about 5 minutes
    4.     Add leeks and saute 5 minutes
    5.     Add red wine and beef broth, cover and place in 275 degree oven for 3 1/2 to 4 hours
    6.     Let cool slightly and then pick the meat from the bones, removing any fat.
    7.     In a seperate skillet, heat butter
    8.     Saute garlic, shallots and red pepper for 3 minutes
    9.    Add sun chokes and saute 5 minuites
    10.  Add Onions and broth and simmer 15 minutes
    11.  Garnish with fresh sage